Beef Stew

This beef stew went down very well at a living history event. It's a luxury stew, very meat-rich, with a lucious gravy.

Serves 20-25 people.

Ingredients

• 8 lbs diced stewing beef
• 3 tablespoons olive oil (or sunflower oil, or butter)
• 10 onions, chopped
• 1 lb (500 g) carrots, diced
• 1 lb (500 g) mushrooms, broken in half
• 8 cloves garlic, peeled and crushed
• 6 beef stock cubes
• 1 bottle red wine
• 4 heaped teaspoons (or more!) coarsely ground black pepper
• 4 heaped tablespoons mixed herbs
• About a litre of water

Method

I recommend that you ask the butcher to dice the meat for you - it will save you a lot of time and effort.

Brown the onions in the oil. Pick out the very burnt bits. Add the meat and brown that too.

Add all the other ingredients. Cover the pan, bring to the boil and simmer for about 3 hours, stirring every half hour. Add more water if necessary.

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